4599 ⎘
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids; Organic compounds; Microorganisms; Enzymes; Organic compounds containing oxygen containing carboxyl groups
Bioactive agrichemical compositions and use thereof
#302Bioactive acid agrichemical compositions and use thereof
#303Food preservation compositions and methods
#304Bioactive acid agrichemical compositrions and use thereof
#305Bioactive acid agrichemical compositions and use thereof
#306Bioactive agrichemical compositions and use thereof
#307Bioactive agrichemical compositions and use therreof
#308ANTIMICROBIAL COMPOSITIONS AND METHODS FOR TREATING PACKAGED FOOD PRODUCTS
#309ANTIMICROBIAL COMPOSITION AND ITS USE IN READY-TO-DRINK BEVERAGES
#310Antimicrobials Useful for Beverages
#311Lower alkyl carboxylic acid moieties as organoleptic stabilizers and preservatives of food and beverages and for preventing oxidative corrosion of metals
#312Reduction of Benzene in Beverages and Compositions Therefor
#313Compositions and methods for prion decontamination
#314PRESERVATIVE METHOD
#315Method and composition for washing poultry during processing
#316Food preservation compositions and methods of use thereof
#317ANTIBACTERIAL COMPOSITION
#318Application for hop acids as anti-microbial agents
#319Treatment System and Method for Preserving Fresh Produce
#320ACIDIFIED FOOD METHODS AND COMPOSITIONS
#321Method of inhibiting growth and proliferation of listeria monocytogenes using levulinate
#322LOWER ALKYL CARBOXYLIC ACID MOIETIES FOR PREVENTING OXIDATIVE CORROSION OF METALS AND ORGANOLEPTIC STABILIZER FOR FOOD AND BEVERAGES
#323Treatment of animal carcasses
#324Process for the disinfection and/or preservation of harvested plant material
#325PROCESS FOR ANTIMICROBIAL TREATMENT OF FRESH PRODUCE, PARTICULARLY MUSHROOMS
#326Compositions and methods for improving the efficiency of preservatives in foods
#327Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof
#328Food Bag With a Natural Preservative For Providing Extended Shelf-Life
#329Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#330Non-Sour, Unpasteurized, Microbiologically-Stable Food Compositions with Reduced Salt Content and Methods of Producing
#331Method and Process of Using Controlled Gas Environments to Inhibit Microbial Growth
#332Compositions and methods for preserving cut apples
#333Use of HOP acids in fuel ethanol production
#334Antimicrobial compositions for use on food products
#335Surfactant peroxycarboxylic acid compositions
#336Method of stabilizing 1,4-dihydroxy-2-naphthoic acid
#337Use of hop acids in fuel ethanol production
#338Food preservative system and method for preserving a food composition
#339Food preservative
#340Compositions with a depot effect for controlling microorganisms
#341Preservative system
#342Disinfecting and antimicrobial compositions
#343Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith
#344Water continuous product stabilised with acetic acid
#345Combined use of glycine and/or glycine derivatives and lactate and/or (di)acetate as antibacterial agent against Listeria in foods and/or drinks
#346Neutral or alkaline medium chain peroxycarboxylic acid compositions and methods employing them
#347Antibacterial composition and methods thereof comprising a ternary builder mixture
#348Antibacterial agent for preserving fresh meat
#349Polylysine-containing food additive and acidic adjuvant
#350Ascorbic acid salt suspensions and use thereof as antioxidants
#351Controlled-acidity composition
#352Composition for inactivating yeasts or molds in soft drinks
#353Stabilized non-sour dairy base materials and methods for preparation
#354Method of inactivating prions
#355Shelf-stable acidified food compositions and methods for their preparation
#356Process of antimicrobial treatment of fresh produce, particularly mushroom
#357Methods for reducing the population of arthropods with medium chain peroxycarboxylic acid compositions
#358Hydrolysed chitosan as antimicrobial compound and uses thereof
#359Alkali and alkaline earth metal levulinates as antimicrobial agents
#360Shelf-stable cold-processed food compositions and methods for their preparation
#361Highly acidic metalated organic acid
#362Recovery of isoflavones from aqueous mixtures using zeolites or molecular sieves
#363Medium chain peroxycarboxylic acid compositions
#364Methods for inhibiting bacterial growth in raw meat and poultry
#365Antiseptic disinfectant, and cosmetics and toiletries, medicine or food containing the same
#366Methods for washing carcasses, meat, or meat product with medium chain peroxycarboxylic acid compositions
#367Methods for washing and processing fruits, vegetables, and other produce with medium chain peroxycarboxylic acid compositions
#368Methods for washing carcasses, meat, or meat products with medium chain peroxycarboxylic acid compositions
#369Medium chain peroxycarboxylic acid compositions
#370Methods for washing and processing fruits, vegetables, and other produce with medium chain peroxycarboxylic acid compositions
#371Anti-bacterial compositions
#372Composition with stabilized redox properties and method of stabilization of redox properties
#373Method and composition for washing poultry during processing
#374Antimicrobial compositions containing an aromatic carboxylic acid and a hydric solvent
#375Preservation of liquids
#376High moisture, shelf-stable acidulated food products
#377GRAS two acid low pH compound consisting of citric and hydrochloric or phosphoric acids
#378Concentrated antimicrobial compositions and methods
#379Acidic composition and its uses
#380Organic acids incorporated edible antimicrobial films
#381Antimicrobial casing
#382Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof
#383Peracetic acid concentration and monitoring and concentration-based dosing system
#384Method and system for manufacturing sushi food products that remain stable for extended periods of time